Ivory Coast Chicken

This traditional slow-cooked dish, kedjenou, adapts easily to American kitchens. A terra-cotta pot called a canari is used in the Ivory Coast, but a Dutch oven does the job perfectly. Cover the pot with a tight lid to prevent steam from escaping. To keep the moisture in, shake the pan periodically. This dish is normally served over hot cooked white rice.


8 servings (serving size: about 4 ounces chicken and 3/4 cup vegetable mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 250
Caloriesfromfat 15 %
Fat 4.1 g
Satfat 1 g
Monofat 1.1 g
Polyfat 1.1 g
Protein 36.4 g
Carbohydrate 16.5 g
Fiber 3.5 g
Cholesterol 104 mg
Iron 2.1 mg
Sodium 422 mg
Calcium 51 mg


4 chicken breast halves (about 2 pounds), skinned
4 chicken leg quarters (about 2 pounds), skinned
6 cups coarsely chopped onion (about 3 pounds)
5 cups chopped seeded plum tomato
1 cup water
1 tablespoon grated peeled fresh ginger
1 1/2 teaspoons finely chopped seeded jalapeño pepper
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 garlic cloves, minced
1 bay leaf


Combine all ingredients in a large Dutch oven. Cover and bring to a simmer over medium heat. Reduce heat to medium-low; cook 1 hour or until chicken is done, gently shaking the pan every 10 minutes. Discard bay leaf.